To Whole-Roast Butternut Squash: Preheat oven to 400 F. Place butternut squash (left whole- don’t peel, chop, halve or deseed it) onto a parchment-lined sheet pan. Roast for about 1+ hrs until soft and tender. A sharp knife should slip right out when the squash is pricked straight through the center. When cool enough to handle, peel off the skin, slice it in half, remove the seeds and scoop out the flesh (save the seeds to roast, it you’d like). Mash the butternut squash with a fork or puree in a blender or food processor. Set aside until ready to use.

1. ) For the Soup: In a heavy bottom pot, warm the olive oil and butter over medium-low heat. Add the onions and rosemary. Season with salt and pepper. Sauté until soft, about 5-7 minutes. Add the garlic and curry powder (if using), and continue to cook until fragrant, 1 minute.
2. ) Add the squash, coconut milk, and chicken stock to the pot. Stir to combine. Bring to a rolling boil and reduce heat to low. Simmer, uncovered, for 10 minutes or more for the flavors to meld. Discard the rosemary sprig.
3. ) Remove soup from heat. Puree in a blender until smooth and creamy. Pour back into the pot and give it a taste. Adjust seasoning with more salt and pepper, if needed. Add additional coconut milk or stock if the texture is too thick. 
4. Portion soup into bowls and serve piping hot.